Ingredients
Spice Blend
- 1½ tsp ground cumin
- 1½ tsp paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground fennel seed
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp sumac
Cauliflower and Coconut Couscous
- 1 medium head cauliflower, cut into florets
- 3 tbsp olive oil, divided
- Spice blend
- Sea salt and ground black pepper, to taste
- 1 small red onion, diced
- 4 garlic cloves, minced
- 1¼ cups pearl couscous
- 1½ cups cooked chickpeas, drained and rinsed
- 2¼ cups vegetable stock
- 1 cup full-fat coconut milk
- 1 tbsp lime juice, plus extra
- ¼ cup chopped cilantro
Servings
Yields
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Linked Recipes
Preparation
Step 1
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Step 2
Combine all spice blend ingredients in a small bowl.
Step 3
Place the cauliflower on the baking sheet. Toss with 2 tablespoons olive oil, half the spice blend, salt, and pepper.
Step 4
Roast for 35–40 minutes, tossing halfway, until deeply caramelized.
Step 5
Heat the remaining olive oil in a deep skillet. Add the onion and sauté for 6–7 minutes.
Step 6
Add the garlic and remaining spice blend and sauté for 1 minute.
Step 7
Add the pearl couscous and toast for 1 minute.
Step 8
Add the chickpeas and vegetable stock. Season and bring to a boil.
Step 9
Reduce to a simmer and cook uncovered for 8–10 minutes, stirring frequently.
Step 10
Stir in the coconut milk and lime juice and simmer until thickened.
Step 11
Top with roasted cauliflower and chopped cilantro.
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